Tomato-Free Jambalaya

Name: Tomato-Free Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp vegetable oil; 1 lb chicken thighs, diced; 1/2 lb smoked sausage (andouille or similar), sliced; 1 onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 1/2 cup long-grain rice; 3 cup chicken broth; 1 tsp paprika; 1/2 tsp dried thyme; 1/2 tsp cayenne (optional, for personality); 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley (optional)

Tomato-Free Jambalaya

Louisiana-style rice with meat and spices — rich, spicy, and no tomatoes because someone asked nicely.

Prep 10 minCook 30 minTotal 40 min510 calCuisine: Creole/Louisiana

DINNERONE-POTHEARTY

Ingredients

1 tbsp vegetable oil
1 lb chicken thighs, diced
0.5 lb smoked sausage (andouille or similar), sliced
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1.5 cup long-grain rice
3 cup chicken broth
1 tsp paprika
0.5 tsp dried thyme
0.5 tsp cayenne (optional, for personality)
0.5 tsp salt
0.25 tsp black pepper
2 tbsp chopped parsley (optional)

Steps

Heat oil in a large pot or Dutch oven over medium heat.
Add chicken and sausage; brown, about 5–7 minutes.
Stir in onion, bell pepper, and celery; cook until veggies soften, 4–5 minutes.
Add garlic and spices (paprika, thyme, cayenne, salt, pepper) and cook 1 minute.
Stir in rice and mix to coat with the spices.
Pour in chicken broth and bring to a boil.
Reduce heat, cover, and simmer 18–20 minutes until rice is cooked and liquid is absorbed.
Fluff with a fork, stir in parsley if using, and serve hot.